Languedoc Chicken
Transport your taste buds to the sun-soaked south of France with this irresistible Languedoc Chicken recipe. Featuring tender, golden-browned chicken thighs nestled in a fragrant sauce of dry white wine, ripe tomatoes, and briny olives, this dish is a celebration of simple yet bold Mediterranean flavors. Aromatic touches of garlic, thyme, and a bay leaf infuse the dish with deep, comforting warmth, while fresh parsley adds a vibrant finish. Perfectly cooked in a single skillet or Dutch oven, this rustic French recipe is both elegant and approachable, making it an ideal choice for dinner parties or cozy weeknight meals. Serve it with crusty bread or creamy mashed potatoes to soak up every drop of the luscious sauce! Keywords: Languedoc chicken recipe, French chicken dish, Mediterranean one-pot meal, chicken with olives, easy chicken dinner ideas.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 14-ounce can canned diced tomatoes (with juices)
- 1 cup chicken stock
- 1 cup black or green olives (pitted)
- 1 teaspoon fresh thyme leaves
- 1 piece dried bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat the olive oil over medium-high heat in a large, heavy-bottomed skillet or Dutch oven.
Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook on the other side for another 3-4 minutes. Remove the chicken and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the diced tomatoes (including their juices), chicken stock, olives, thyme, and bay leaf. Season the mixture with salt and black pepper.
Return the chicken thighs to the pan, skin-side up, ensuring they sit snugly in the sauce.
Cover the pan with a lid and reduce the heat to low. Simmer for 30 minutes, occasionally spooning some sauce over the chicken to keep it moist.
After 30 minutes, remove the lid and cook for an additional 5-10 minutes to allow the sauce to thicken slightly.
Discard the bay leaf and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
